For 10 to 12 servings, the ingredients you will need are:

• 500 grams of cassava flour.

• 100 grams of grated coconut.

• 3 eggs.

• 1 and a half cup of butter.

• 1/2 cup of sugar.

• 1/2 cup of coconut milk.

• 1/2 cup of regular milk.

• 6 teaspoons of baking powder.

• Liquid caramel

Some of you may remember cassava flour in the States from the Just About Foods brand. In Costa Rica, the Jinca brand can be found at Walmart and it works perfectly.

First, beat the eggs and add the cassava flour, half of the grated coconut and baking powder. Mix well until the ingredients are combined.

Melt the butter in the microwave and add it to the cassava mixture. Mix again.

In a blender, add the milk and sugar. Use the lowest speed to dissolve the sugar. Add that combination to the cassava mixture and mix again.

On the baking plate, add a layer of liquid caramel.

With the help of a cooking brush (or a spatula or a flat wooden spoon), spread the caramel all over the baking plate.

Then, pour the cassava dough and spread it throughout the mold.

Add a little bit of caramel over the dough. Then sprinkle with the remaining grated coconut.

Before baking, preheat the oven for 5 minutes. When the oven is ready, bake the bread for 30 to 40 minutes at 350°F.

Rosemary recommends matching this tempting cassava bread with a nice cup of tea.